Creamy Roasted Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Savor the vibrant flavors of roasted tomatoes and fresh basil blended into a luxuriously creamy soup. Enhanced with a protein boost from Greek yogurt and cannellini beans, this comforting bowl offers a perfect balance of tangy, savory, and herbaceous notes, making it an ideal choice for any meal of the day.

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NUTRITION

538kcal
Protein
38.7g
Fat
16.1g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

4 cups roasted tomatoes (600g)

1 medium red onion (110g)

3 cloves garlic

1 tbsp olive oil

2 cups chicken broth

1 cup nonfat Greek yogurt

1/2 cup cannellini beans (130g)

1/4 cup chopped fresh basil

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the tomatoes (if working with whole tomatoes) and halve the red onion, and place them on a baking sheet. Toss with olive oil, salt, and pepper.

  • 2

    Roast the tomatoes and onion in the oven for 20-25 minutes until they are soft and slightly caramelized.

  • 3

    In a large pot, heat a small drizzle of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

  • 4

    Add the roasted tomatoes, red onion, and any juices from the baking sheet to the pot. Pour in the chicken broth.

  • 5

    Bring the mixture to a simmer and allow the flavors to meld for 5-7 minutes.

  • 6

    Transfer the soup to a blender in batches (or use an immersion blender) and blend until smooth.

  • 7

    Return the soup to the pot over low heat. Stir in the nonfat Greek yogurt and cannellini beans until well combined and heated through. Adjust salt and black pepper to taste.

  • 8

    Just before serving, stir in the chopped fresh basil. Ladle the soup into bowls and enjoy warm.

Creamy Roasted Tomato Basil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Tomato Basil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Tomato Basil Soup

Savor the vibrant flavors of roasted tomatoes and fresh basil blended into a luxuriously creamy soup. Enhanced with a protein boost from Greek yogurt and cannellini beans, this comforting bowl offers a perfect balance of tangy, savory, and herbaceous notes, making it an ideal choice for any meal of the day.

NUTRITION

538kcal
Protein
38.7g
Fat
16.1g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

4 cups roasted tomatoes (600g)

1 medium red onion (110g)

3 cloves garlic

1 tbsp olive oil

2 cups chicken broth

1 cup nonfat Greek yogurt

1/2 cup cannellini beans (130g)

1/4 cup chopped fresh basil

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the tomatoes (if working with whole tomatoes) and halve the red onion, and place them on a baking sheet. Toss with olive oil, salt, and pepper.

  • 2

    Roast the tomatoes and onion in the oven for 20-25 minutes until they are soft and slightly caramelized.

  • 3

    In a large pot, heat a small drizzle of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

  • 4

    Add the roasted tomatoes, red onion, and any juices from the baking sheet to the pot. Pour in the chicken broth.

  • 5

    Bring the mixture to a simmer and allow the flavors to meld for 5-7 minutes.

  • 6

    Transfer the soup to a blender in batches (or use an immersion blender) and blend until smooth.

  • 7

    Return the soup to the pot over low heat. Stir in the nonfat Greek yogurt and cannellini beans until well combined and heated through. Adjust salt and black pepper to taste.

  • 8

    Just before serving, stir in the chopped fresh basil. Ladle the soup into bowls and enjoy warm.